This qualification covers the skills and knowledge required for working as a chef - or in a variety of supervisory roles within the kitchen - in the hospitality and catering industry.
There is a growing need within the industry for chefs with the correct skills - and this course will equip you with those skills.
The course is suitable for anyone who has achieved the Level 2 NVQ Diploma in Food Production and Cooking qualification. You will need at least a grade C (4) GCSE in English or Maths.
Mandatory units are:
There is also a wide range of optional units such as:
In addition, you will undertake work experience and further develop your maths or English skills if required.
Practical assessments and tests will be ongoing, with theory tests, assignments and the compilation of a portfolio of evidence.
A uniform will be required.
You can progress to a Level 4 Diploma in Principles of Hospitality Management.
This qualification could lead to senior chef roles such as chef de partie or sous chef.
Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.
She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.
"I can't expect to be able to tell other people what to do if I've never done their job myself."